Polenta
I’ve read about Polenta for a long time but never seen or tasted it. Last week I decided to look into it because it’s made with cornmeal, one of the foods I store long term. I’m always interested in learning different ways to use my stored foods.
After a number of tweaks to many recipes I came up with this simple Survival recipe and was very surprised at how good Polenta tastes. Polenta is similar to Grits but much smoother and very tasty. It’s simply cornmeal and water.
Cornmeal should be in long term food stocks but normally it’s used just for corn bread or on a pizza pan before the dough goes on. Now we have another use for it. Try it; it really is very good with any survival meal or side dish.
Makes 1¾ cups cooked
Ingredients:
½ cup cornmeal
2 cups of water
1 tsp salt
Directions
In a pot add 1 cup of water and the salt. Bring to a boil then reduce to a simmer.
In a mixing bowl add ½ cup of water and ½ cup of cornmeal then blend together. This step is important because if you add dry cornmeal directly into the boiling water it will be lumpy and will not blend into a creamy polenta.
After blending add the cornmeal mixture to the boiling water and stir to blend.
Simmer for 25 minutes.
Serve on a small plate or bowl. Eat it plain or as an option you can top with pasta sauce, ketchup or whatever you like.
You can also shape it into patties and fry them like hamburgers.
5 comments:
I made great polenta made from ground organic popcorn. One problem, I was the only one in the house who eats polenta, no matter how good.
Good to know I could make it. Also good to know I should store more wheat and rice than corn.
Thank you. I am going to try your recipe. I found out I was gluten intolerant AFTER having made significant investments into food storage including pasta, wheat and other items. I am now experimenting with corn meal (cornbread variations) as a gluten-free alternative and plan to add this to my storage.
That's good stuff, Yukon. We called it fried cornmeal mush when I was a boy. We'd mix sorghum and butter in a saucer and spread it over the fried mush.
I never heard it called polenta until a few years ago, but I didn't get far from the home place either.
Mother would set it out the night before and let it firm up. Sometimes she'd dip it in flour before frying.
With fried eggs and bacon it can't be beat.
Mountain Rifleman
I have eat corn meal mush as a child,didnt know it was called polenta,but I remember it as being pretty good,will have to try this! Thanks for following I appreciate that a lot!be back later,visit any time,Blessings jane
Mountain Rifleman, thanks for the tip about dredging in flour before frying. I intend to try and make veggie burgers using polenta as a base or binder. It looks like I can add all kinds of good stuff in it like mushrooms, corn, peas, diced Spam and even top with gravy.
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